America's Pizza Masters

Top chefs and legendary bakers are among the current breed of pizzaiolo who are just as fanatical about the temperature of their ovens as they are about the provenance of their ingredients. At Don Antonio by Starita in New York, Kesté's Roberto Caporuscio has partnered with his mentor, Antonio Starita, a third-generation Italian pizza maker. Their midtown pizzeria serves 50 different pies—including fried montanara. Slideshow: Best Pizza in the U.S.